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Bob's New Orleans Green Gumbo Beaucoup Recipe

Bob's New Orleans Green Gumbo Beaucoup recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bob's New Orleans Green Gumbo Beaucoup recipe  PDF



1 lg Green Pepper, chopped
1 lg Spanish Onion, chopped
3 Stalks celery, sliced
2 lb Okra, 1/2 slices
1 bn Green Onions, chopped
1 lg Tomato, chopped, peeled and amp
seeded 1 1/2 lb Shrimp (20ct), save shells
1 pt Oysters, small, save juice
1 lb Scallops
2 Chicken breasts, boned
1 lb Andouille or smoked sausage
1 t Tabasco sauce
1 tb Worcestershire sauce
6 Cloves garlic, minced
8 oz Butter (two sticks)
8 oz Flour (one cup)
1/2 ts Dried Thyme leaves
1 Bottle Do ee's Clam Juice
2 c Uncooked parboilled rice
use Uncle Ben's converted 1/2 ts Dried Oregano leaves
2 Bay leaves
Salt and pepper to taste A little MSG 4 c Chicken stock (about)
Fry pan or deep pot, IRON
This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly. Shrimp First peel shrimp, keep chilled, save shells. Put shells in small pot, cover with water, bring to a boil, then reduce to a simmer for 15 minutes. When water has been reduced by about half, remove from heat, cool, and strain out shells. Reserve water. Chicken and sausage Chop sausage and chicken into medium bite sized pieces, brown in fry pan, drain, set aside. Okra Cut off stems and tips, slice into 1/2 pieces. Set aside. Prepare garlic, Spanish onions, green onions, celery, set aside separately. Rou Melt butter in a large IRON pan or deep pot, add flour. Stir constantly over low heat until flour is cooked, starting to lightly brown. Care is needed here because from cooked to burned is a short but tragic step, but you can start over. After light brown, the color is all politics, it tastes good. Once the rou is cooked, stir in garlic and celery. Turn up heat a bit, say about medium, but stir constantially to prevent rou from burning. After about 1 2 minutes, dump in chopped Spanish onions and green pepper, continue stirring. After another minute or so of cooking and stiring, dump in the okra. By this time the rou appears to have disappeared, but is still there, clinging to the vegetables. Continue cooking for another 2 3 minutes till the okra starts to wilt and become shiny. (If you are using an iron fry pan, rather than a pot, you will now be running out of space and will need to now transfer the ingredients to a larger pot to continue.) Stir in the chicken and sausage pieces. After another minute, mi in shrimp water, the oyster juice, the bottle of Do ee's Clam Juice (THIS IS THE SECRET TO THE NOLA FLAVOR), and enough chicken stock to cover the ingredients by an inch or so. Add bay leaves, Tabasco and Worcestershire sauces, spices, salt and pepper. Slowly bring to a boil (over a period of five minutes or more), stirring frequently. As soon as the mi ture boils, immediately remove from heat and cover. After five minutes, remove cover, add tomato, oysters, scallops and shrimp. Give a few more stirs, re cover, and wait for 20 minutes. The declining heat from the mi ture will cook, but not overcook, the seafood. From this point, this mi ture should never be brought to the boil again. Now is a good time to make the rice. Check for thickness. If too thick, thin out with additional chicken stock. If too thin, add file' in a separate serving bowl before adding to rice. Once file' is added to gumbo, do not re heat, as this will cause stringiness. Just before serving, mi in the chopped green onions. They should be only slightly cooked, a little wilted but also a little crunchy. Serve in soup platter, with an island of white rice surrounded by a green moat of gumbo, meat and seafood. Serve with split buttered and broiled French bread, and white wine or beer. This is an e pensive dish to fi , and there should be no left overs. If there are, then use up promptly, because of the seafood content.

Bob's New Orleans Green Gumbo Beaucoup recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
663 people have voted
Last Reviewed on 2018-11-18



Sunday, Nov 18 2018 Download & Print Bob's New Orleans Green Gumbo Beaucoup recipe  PDF   Rice recipes RSS   New

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COCKTAILS FROM CHEF FREDDY'S 12 oz Tomato juice 1 1/2 c Orange juice 1/4 c Lime juice 1 tb Onion FINELY MINCED 1/4 ts Tobasco sauce Ice cubes 4 sm Celery stalks w/leafy tops 1) In a 1 qt container , combine the juices, onion, salt and tobasco sauce, and cover with a tight fitting lid... Refrigerate for 2 hours for the flavors to blend... 2) Pour into ice filled tumblers... add celery stalk for stirrer... From the GREAT AMERICAN FAVORITE BRAND NAME Cookbook and, Fred Goslin, on Cyberealm Bbs, in Watertown NY., at (315) 785 ...

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